This chicken recipe is simple, very tender, juicy, and delicious. The potatoes soak in the chicken juices and are so good.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.

  • Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

624 calories; 33 g total fat; 177 mg cholesterol; 170 mg sodium. 28.3 g carbohydrates; 50.9 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/22/2009
The recipe is simple but there are a few extra things that can be done to turn this recipe to an easy 5-star. Instead of using one cup of water I substituted one cup of (no sodium chicken) broth. I tossed the potato cubes/slices with seasoning and EVOO. I used skinless thighs for this and reckon the meat would have been a lot better with skin-on thighs that were marinated in the oil mixture. After the chicken was done I covered it with potatoes scooped juice over the pile and then sprinkled with Parmesan. I let that cook for another 5 minutes and then broiled between 5-10 minutes. Again because I used skinless thighs on my first attempt the potatoes were the star of the meal. However I will make this again and use skin-on thighs. Thanks for sharing!!! Read More
(101)

Most helpful critical review

Rating: 2 stars
10/13/2009
This was just okay. The chicken didn't brown up and get crispy and the amount of liquid was a little too much. Overall it was kinda bland which is surprising considering I used chicken stock instead of water. The potatoes were pretty good with nice flavor (but not enough). Conclusion: I've had much better baked chicken. Read More
(7)
50 Ratings
  • 5 star values: 20
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
07/22/2009
The recipe is simple but there are a few extra things that can be done to turn this recipe to an easy 5-star. Instead of using one cup of water I substituted one cup of (no sodium chicken) broth. I tossed the potato cubes/slices with seasoning and EVOO. I used skinless thighs for this and reckon the meat would have been a lot better with skin-on thighs that were marinated in the oil mixture. After the chicken was done I covered it with potatoes scooped juice over the pile and then sprinkled with Parmesan. I let that cook for another 5 minutes and then broiled between 5-10 minutes. Again because I used skinless thighs on my first attempt the potatoes were the star of the meal. However I will make this again and use skin-on thighs. Thanks for sharing!!! Read More
(101)
Rating: 4 stars
07/22/2009
The recipe is simple but there are a few extra things that can be done to turn this recipe to an easy 5-star. Instead of using one cup of water I substituted one cup of (no sodium chicken) broth. I tossed the potato cubes/slices with seasoning and EVOO. I used skinless thighs for this and reckon the meat would have been a lot better with skin-on thighs that were marinated in the oil mixture. After the chicken was done I covered it with potatoes scooped juice over the pile and then sprinkled with Parmesan. I let that cook for another 5 minutes and then broiled between 5-10 minutes. Again because I used skinless thighs on my first attempt the potatoes were the star of the meal. However I will make this again and use skin-on thighs. Thanks for sharing!!! Read More
(101)
Rating: 5 stars
02/24/2010
This is so easy to throw together and my family loves it. I added a few things; like others I used fat free chicken broth instead of water. I mixed the herbs with the EVOO and added 2 chopped cloves of garlic 1/2 t. pepper 1/2 t. salt; then coated the potatoes w/ the oil mixture before layering them on the chicken. I also added a thinly sliced onion on the chicken before putting on the potatoes. I used boneless chicken breast just because that's what I had- turned out great! Read More
(88)
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Rating: 4 stars
06/22/2009
This was an excellent recipe. It's easy to make... the potatoes were smooth the chicken was crispy and yet juicy on the inside and it took no time at all to make! Read More
(70)
Rating: 4 stars
04/20/2010
This was a very good recipe. I tweeked a few things by reading others reviews and adding a few things of my own. Season the chicken w/ Lawry's seasoned salt garlic powder onion powder and pepper. I cut the water by 1/2 added minced garlic and oregano to evoo mixture. Sprinkled additional Lawry's over entire dish. Covered w/ alum foil for the remaining 20 mins of cooking which allowed the potatoes to cook through. Removed the alum foil and broiled on high for 8 minutes to crisp the skin of chicken. This dish was a winner!! Check out the completed custom recipe on my channel. The recipe is titled delicious baked chicken and potatoes. Read More
(27)
Rating: 5 stars
07/11/2012
This is the perfect dinner. It is easy inexpensive delicious and you dont have a lot of clean up! I made this for company and one of our guests said "you need to add this to your repeating recipes list." I thought that was good compliment! I made some changes that other reviewers suggested. I put the potatoes and large slices of onion in a bowl with the olive oil and seasoning (s p rosemary thyme and garlic salt) and rolled it around to cover the vegetables. Then in the baking dish I put chicken broth and my chicken (I used bone in split chicken breasts cause that is what I had). I put some salt pepper and a touch of cayenne on the chicken directly then placed the potatoes and onions covered in the rosemary/thyme mix around the chicken. I also added a few whole garlic cloves for a little extra something. I cooked it uncovered then added foil over top for the last 20 mins. Once it was done I took off the foil added shredded parmesan and baked for another 5 mins. All that to say there were no leftovers. Read More
(17)
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Rating: 5 stars
08/02/2010
Easy tasty recipe. I used chicken thighs left the skin on. Juicy chicken the fat from the chicken made the potates crispy on the outside. Yum. I only used 1/2 cup water was thinking about the chicken rendering as it cooked which helped the potatoes flavor and tender but crisp texture. Loved the herbs! Read More
(14)
Rating: 4 stars
05/30/2011
As people have said I used chicken broth in place of water & I made a delicious gravy with the drippings & more broth. Also added carrots. This is a keeper:). Read More
(8)
Rating: 2 stars
10/13/2009
This was just okay. The chicken didn't brown up and get crispy and the amount of liquid was a little too much. Overall it was kinda bland which is surprising considering I used chicken stock instead of water. The potatoes were pretty good with nice flavor (but not enough). Conclusion: I've had much better baked chicken. Read More
(7)
Rating: 4 stars
07/19/2010
This was easy to make and everyone loved it...I didn't have olive oil so I boiled chicken bullion cubes and made a broth for it instead of water. I also used Mrs. Dash Itallian seasoning for the chicken and potatoes ( I am staying with my mother and father in law and it was all I could find.) It was really good though everyone had leftovers and my husband and I made sandwhices out of some of the leftovers. This was one recipe that didn't go to waste. Thanks!!! Read More
(6)